MASHED POTATOES WITH MANCHEGO AND OLIVE OIL
Steps:
- 1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork. 2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes. 3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.
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Mousham yadav
[email protected]These mashed potatoes were a bit too salty for my taste, but I still enjoyed them.
Walakira Sudaisi
[email protected]I used Yukon Gold potatoes instead of russet potatoes and they turned out great. I also added a bit of garlic powder.
Aryan Magar
[email protected]These mashed potatoes were so easy to make and they turned out perfect. I will definitely be making them again.
Rajan Bhagat
[email protected]I'm allergic to cheese, so I made these mashed potatoes without the Manchego. They were still really good.
Anasimos Nesru
[email protected]I made these mashed potatoes for a potluck and they were a big hit. Everyone raved about them.
Munna Hosan
[email protected]These mashed potatoes were a bit too runny for my taste, but they still tasted good.
Faxire
[email protected]I'm not sure what went wrong, but my mashed potatoes were really bland. I think I might have used too much olive oil.
jack Johnson
[email protected]I followed the recipe exactly and the mashed potatoes turned out great. I would definitely make them again.
Lora Lipka
[email protected]These mashed potatoes were a bit too cheesy for my taste, but my husband loved them.
Ted Chosen
[email protected]I'm not a big fan of mashed potatoes, but these were actually really good. The Manchego cheese and olive oil made them really flavorful.
Ms Na
[email protected]These are the best mashed potatoes I've ever had. The Manchego cheese and olive oil make them so rich and flavorful.
Ibra Yare
[email protected]I made these mashed potatoes for Thanksgiving and they were a huge success. Everyone loved them!
Mary Kygen
[email protected]These mashed potatoes are so creamy and flavorful. I love the combination of Manchego and olive oil.
Joseph Shannon Smith
[email protected]Easy to make and absolutely delicious. I used a blend of Manchego and Parmesan cheeses, and it was perfect.
Dasia Washington
[email protected]I've made mashed potatoes a hundred times, but this recipe is a game-changer. The Manchego and olive oil take them to the next level.
Nana Tii
[email protected]These mashed potatoes were a hit at my dinner party! The Manchego cheese added a nutty and tangy flavor, and the olive oil gave them a lovely richness. I will definitely be making these again.